Roasted Green Bean And Potato Salad With Radicchio Recipes

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ROASTED POTATO AND GREEN BEAN SALAD



Roasted Potato and Green Bean Salad image

Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

Provided by kolibri

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

Steps:

  • Cut the potatoes into wedges and put them on to a baking sheet.
  • Drizzle them with olive oil and sprinkle with salt and pepper.
  • Bake about 30-40 minutes, or until they are done.
  • Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
  • Cook uncovered until the beans are crisp-tender, about 7 minutes.
  • Drain the beans and run under cold water - this preserves the lovely green colour.
  • Place them on a towel to dry.
  • Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
  • I often put it in a plastic container with a lid and just shake.
  • Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
  • You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.

Nutrition Facts : Calories 284.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 186, Sodium 82.4, Carbohydrate 21.6, Fiber 3.9, Sugar 3.7, Protein 9.5

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